Sweet tagliatelle nests with Passito di Pantelleria

Name: Sweet tagliatelle nests with Passito di Pantelleria
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10
Ingredients: Type 00 flour 3 ¼ cups; Eggs 2; Egg yolks 2; Fine salt 1 pinch; Sugar 0.3 cup; Butter 3 ½ tbsp; Passito di Pantelleria wine 1.4 oz; Vanilla bean 1

245

Calories per serving

Vegetarian

Energy Kcal 245
Carbohydrates g 38.7
of which sugars g 8.4
Protein g 6.4
Fats g 6.5
of which saturated fat g 3.22
Fiber g 1
Cholesterol mg 106
Sodium mg 213

Difficulty: Average
Prep time: 15 min
Cook time: 15 min
Serving: 10
Cost: Low

PRESENTATION

Golden color and crispy bite set these sweet tagliatelle nests apart. Bright and playful, they look just as inviting on a family holiday table as they do at a festive party with friends. The chewy yet crunchy texture brings out a special fun side—especially for kids who always notice food that looks a bit different (and these are definitely eye-catching). Tied closely to Italian traditions, these carnival recipes mix the sunny scent of lemon zest pasta and the deeply satisfying honeyed flavor from Passito di Pantelleria—so you get a real taste of Romagna sweets with every single bite. While the sugar-dusted finish looks pretty and feels DELICIOUS, there’s that faint sweet wine note underneath, which always reminds grownups of Italian celebrations and adds a gentle warmth to the flavor. You’ll often spot sweet tagliatelle nests stacked in little bundles or arranged in muffin shapes, always with a fun shape that grabs attention at any gathering.

Busy families tend to reach for these tagliatelle desserts anytime they want a tasty dessert that delights all ages. Their natural versatility is a big reason why they pop up at both weekend backyard gatherings and lively birthday parties—sometimes eaten on their own, sometimes with a scoop of gelato or just a quick dusting of sugar (or even fruit, if that’s more your thing). Home cooks love how fried noodles turn into crisp, golden clouds once the pasta muffin nests are finished, holding their shape like little edible baskets and staying flake-yetchewy in all the right ways. Italian sweets like this never really go out of style because they’re easy to like—plus these are simple to move, share, or snack on, making them fun for picnics or classroom treats too. Whether you’re thinking special occasion or regular dessert night, sweet tagliatelle, their unmistakable look, and the true taste of carnival recipes always hit that just-right spot. Keeps everybody smiling, every single time...and that’s pretty much the recipe for a family favorite.

INGREDIENTS
Ingredients for 40 nests: Type 00 flour 3 ¼ cups (400 g); Eggs 2; Egg yolks 2; Fine salt 1 pinch; Sugar 0.3 cup (70 g); Butter 3 ½ tbsp (50 g); Passito di Pantelleria wine 1.4 oz (40 ml); Vanilla bean 1

Preparation

How to prepare Sweet tagliatelle nests with Passito di Pantelleria

To make the tagliatelle nests with Passito di Pantelleria, start with the fresh pasta dough (for more details, consult our fresh pasta cooking school sheet): place the sifted flour 1, vanilla bean seeds 2, eggs 3, and salt in a large bowl

and the granulated sugar 4, Passito di Pantelleria 5, softened butter in pieces 6

and knead vigorously by hand 7 until you get a smooth, homogeneous, and elastic dough 8 (alternatively, you can use a stand mixer to knead). Divide the obtained dough into 3 pieces; take one, ensuring to cover the others with plastic wrap 9 to prevent the dough from drying out,

flour it, flatten it slightly 10, and then pass the dough through the pasta machine to the narrowest roller to get a thin sheet (alternatively, you can roll it out by hand with a rolling pin until you get a thin sheet (11-12), then use a smooth wheel to cut it into strips 1/2 inch wide, forming tagliatelle). Once

the sheets are made, cut them with the appropriate roller for tagliatelle 13. Take two tagliatelle, gently roll them around your fingers to form a sort of nest 14 and place them on a suitable rack 15 or on a floured cloth. Continue this way until the fresh pasta is finished, you should obtain about 40 nests.

Now attend to cooking: heat some seed oil on the fire, take a nest and immerse it in the hot oil 16 (the ideal frying temperature is 340°F-355°F) and when it is golden, drain it 17 and place it on a tray lined with kitchen paper 18. When the sweet tagliatelle nests with Passito di Pantelleria are cold, sprinkle them with powdered sugar and enjoy!

Storage

It is advisable to consume the tagliatelle nests immediately, they can be frozen raw and then thawed in the refrigerator before cooking.

Advice

If you want to vary the aroma of your tagliatelle nests, instead of Passito di Pantelleria, a highly aromatic fortified wine, you can use other spirits such as Port, Grappa, Sambuca, or Anise.

For the translation of some texts, artificial intelligence tools may have been used.